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Gluten free and free from bread

Gluten free and free from bakery conference

Conference: Tuesday 26 - Wednesday 27 March 2019
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £575 + VAT
Non–members: £675 + VAT

Group discounts available on request. Contact Sian Twinning



Media partner

Baking Europe

Summary

Free from is one of the fastest growing bakery sectors. The food industry is under constant pressure to meet the demands of increasingly health conscious and food savvy consumers. Campden BRI has a long history of research, innovation and expertise to help industry find solutions in this area.


The third gluten free and free from bakery conference will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector. The conference will provide:


Professor Christina Rosell from IATA will present the findings of her group’s latest research into gluten free bakery products and Dr Rachel Ward will discuss risk management in a free from supply chain.


Sponsored by

CSM logo Holmach logo Naturis logo Reiser logo Romer Labs logo Rondo logo Stable microsystems logo

Key benefits of attending


Who should attend?

The conference will be of interest to anyone active in the free from bakery industry, such as those in new product development, quality assurance, technical representatives from manufacturers and ingredient suppliers.


View programme


Event director: Michael Adams



Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


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